Name: Easy Mushroom Pâté
Total time: 2 h 45 min
Ingredients: 1 ounce dried porcini mushrooms , rinsed; 1 pound white mushrooms , trimmed and halved; 3 tablespoons unsalted butter; 2 large shallots , minced; ¾ teaspoon table salt; 3 garlic cloves , minced; 1½ teaspoons minced fresh thyme; 3 tablespoons cognac; 2 ounces cream cheese; 2 tablespoons heavy cream; 1 tablespoon minced fresh parsley , plus extra for garnish

Why This Recipe Works

For a vegetarian pâté full of a heady, earthy mushroom flavor, we found no need to search high and low for fancy mushrooms but instead simply used everyday white button mushrooms with dried porcini. Rather than aiming for a smooth texture, we found it best to pulse the mushrooms in the food processor until still slightly chunky. Cream cheese and a couple tablespoons of heavy cream provided a rich, creamy base. Sautéed shallots, thyme, and garlic helped bolster the deep mushroom flavor, while cognac and a little parsley offset the earthy flavors with some brightness.

Before You Begin

Serve with crackers, a thinly sliced baguette, or Crostini.

Instructions

Microwave 1 cup water and porcini mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain porcini mushrooms in fine-mesh strainer lined with coffee filter and reserve ⅓ cup liquid. Pulse porcini mushrooms and white mushrooms in food processor until finely chopped and all pieces are pea-size or smaller, about 10 pulses, scraping down bowl as needed.

Melt butter in 12-inch skillet over medium heat. Add shallots and salt and cook until shallots are softened, 3 to 5 minutes. Stir in garlic and thyme and cook until fragrant, 30 seconds. Stir in processed mushrooms and cook, stirring occasionally, until liquid released from mushrooms evaporates and mushrooms begin to brown, 10 to 12 minutes.

Stir in reserved porcini mushroom liquid and cognac, and cook until nearly evaporated, about 1 minute. Off heat, stir in cream cheese, cream, and parsley, and season with salt and pepper to taste. Transfer to serving bowl and smooth top. Press plastic wrap flush to surface of pâté and refrigerate until firm, at least 2 hours or up to 3 days. Before serving, bring pâté to room temperature to soften and garnish with additional minced parsley, if desired.